These Vegan Shortbread Cookies require just 4 ingredients and no chill time! They bake up crisp and so tender that they almost melt in your mouth and are easy to make. This is the perfect shortbread recipe.
Cut out cookies feel very Holiday to me. Whether it's a batch of Vegan Cut Out Sugar Cookies, or Vegan Gingerbread Cookies or even Vegan Linzer Cookies, they just feel like Christmas cookies, even though they don't have to be.
And these Vegan Shortbread Cookies are no exception. They are the perfect addition to any Holiday cookie line-up, but are also perfect for any time of year! They are buttery and crisp and so tender that they almost melt in your mouth. And the subtle vanilla flavor is incredible. So, let's make them!
Jump to:
Why You'll Love This Recipe
- This recipe requires just 4 simple ingredients!
- And you don't need to chill the dough, so it's pretty fast, too.
- This Shortbread Cookies recipe is vegan and dairy-free, so anyone can enjoy them.
- They bake up crisp and are so tender that they almost melt in your mouth.
- And most importantly, they are absolutely delicious!
Ingredients
Vegan Butter: I used Violife Plant Butter for this recipe. Be sure to use something that comes in stick form, not in a tub! And I really like a salted vegan butter, too.
Powdered Sugar: Powder sugar sweetens the short bread and tenderizes them. The cornstarch in the powdered sugar gives the cookies that melt-in-your mouth texture which makes this recipe perfect for cookies and the perfect shortbread crust for my Vegan Millionaires Shortbread.
All-Purpose Flour: Regular all purpose flour, here. My favorite brand is King Arthur Flour.
Instructions
Step 1. In a large bowl using a hand mixer, cream the vegan butter and powdered sugar until completely smooth and creamy.
Then, add vanilla and mix until combined.
Step 2. Next, add the flour and mix on low until the dough is just combined.
It will look crumbly, but will easily stick together when pressed.
Step 3. Lightly flour a work surface and a rolling pin.
Turn the dough onto the surface and use your hands to form it into a rough rectangle.
Then, use the rolling pin to roll it to about ¼-1/3 of an inch thick, or about a 7 ½ by 9 inch rectangle.
Step 4. Cut the dough out using a 2 ½ inch round cookie cutter. Place 12 cookies onto a lined baking sheet, then use a fork or a toothpick to poke holes into the surface of the cookies.
Sprinkle with a bit of granulated sugar, then bake in a 350* F oven for 12-14 minutes. The cookies will be a pale golden brown color on the bottom and should feel set when pressed with a finger.
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Repeat with remaining dough.
Recipe FAQs
Place the cookies into an airtight container and store at room temperature for up to 3 days. Or freeze for up to a month.
One secret is using powdered sugar over granulated sugar. Powdered sugar has a little cornstarch in it which keeps the cookies tender.
Another secret is working the dough as little as possible. Stirring develops gluten which will make your short bread tough.
Poking holes in shortbread is called "docking". And we do it so that when the water from the butter evaporates as the cookies bake, it has somewhere to escape. That way, we don't end up with any air pockets or bubbles in the shortbread.
Expert Recipe Tips
Be sure that your vegan butter is room temperature! The dough will some together much easier, with much less mixing.
Work the Vegan Shortbread Cookie dough as little as possible! Stirring develops gluten which will lead to tough shortbread.
When rolling the shortbread out, use as little flour as possible.
Use any cookie cutter you like for these. Just try to shoot for something that is about 2 ½ inches.
Looking for More Easy Cookie Recipes?
If you tried this Vegan Shortbread Cookies recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Shortbread Cookies
Equipment
- 1 Hand Mixer
- 1 Large Mixing Bowl
- 1 Rolling Pin
- 1 2 ½ inch Round Cookie Cutter
- 2 Baking Sheets
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 10 tablespoon Vegan Butter, room temperature
- ½ Cup Powdered Sugar, sifted
- 1 teaspoon Vanilla Extract
- 1 ½ Cups All-Purpose Flour
- 1 tablespoon Granulated Sugar for Topping, optional
Instructions
- Preheat oven to 350* F. Line 2 baking sheets with parchment paper.
- In a large bowl using a hand mixer, cream the vegan butter and powdered sugar until well combined and creamy. Then, add the vanilla extract and mix until combined.10 tablespoon Vegan Butter, room temperature, ½ Cup Powdered Sugar, sifted, 1 teaspoon Vanilla Extract
- Add the flour and mix on low until just combined. It may look crumbly, but should stick together easily when pressed.1 ½ Cups All-Purpose Flour
- Lightly flour a work surface. Turn the dough out onto it and use your hands to press the dough into a rough rectangle. Then, roll the dough out using a rolling pin, until it is ¼ to ⅓ of an inch thick. The rectangle will be approximately 7 ½" x 9".
- Cut the cookies out using a 2 ½ inch round cookie cutter. Once you have cut as many cookies as possible, press the dough scraps together and roll them back out to cut more cookies. Then, do this once more.
- Divide the cookies between two lined baking sheets leaving at least 2 ½ inches of space between each cookie. Then, use a fork or a toothpick to prick holes into the shortbread. Sprinkle the tops of the cookies with granulated sugar if using.1 tablespoon Granulated Sugar for Topping, optional
- Bake, one tray at a time in a 350* F oven for 12-14 minutes or until the cookies feel set when pressed with a finger and the bottoms of the cookies are a light golden brown. Allow the cookies to cool on the baking sheet for 10 minutes, then move to a wire cooling rack to cool completely. Repeat with the remaining tray of cookies.
Comments
No Comments